submitted by Ladd, Southampton, NY
Cook sausage in a large skillet over medium-high heat. Break up the meat with a spoon until it is no longer pink, 8-10 minutes. Remove to a paper towel-lined plate to drain. Add mushrooms to the skillet and stir until tender and liquid has evaporated. Set aside in a warm place. Without wiping the skillet, add onions and celery. Cook until tender, about 5 minutes. Remove from heat, and set aside in a warm place.
In a large bowl, combine bread and melted butter. Add cooked vegetables, sausage, and poultry seasoning and stir to combine. Stir in, a little at a time, the chicken stock, until the stuffing is lightly moist but not packed together.
Spoon the stuffing into the turkey, or moisten with additional stock and bake separately in a dish (30-35 minutes in a 350° oven).
Yield: 8-10 cups (for a 14-17 pound turkey)